Triple-caramel mud cake

Need an indulgent treat to get you through the week?

  • 4 hrs cooking
  • Serves 16
  • Print
Need an indulgent treat to get you through the week? Whether you're in lockdown or not, look no further than our indulgent triple-caramel mud cake. Flavoured with butterscotch schnapps and finished with a caramelised white chocolate ganache this decadent dessert is just what you need right now.
Looking for more indulgent mud cake recipes?


Triple-caramel mudcake
  • 395 gram canned sweetened condensed milk
  • 250 gram unsalted butter, chopped
  • 1 cup (220g) firmly packed dark brown sugar
  • 1/4 teaspoon sea salt flakes
  • 1/4 cup (60ml) butterscotch schnapps
  • 1 1/2 cup plain flour
  • 1/2 cup self-raising flour
  • 2 eggs
Caramelised white chocolate ganache
  • 300 gram white chocolate, finely chopped
  • 1/2 cup (125ml) pouring cream


Triple-caramel mudcake
  • 1
    To make caramelised white chocolate ganache, preheat oven to 160°C. Scatter chocolate evenly over base of a shallow baking dish and bake for 20 minutes, stirring twice or until caramel in colour. Transfer to a large bowl. Bring cream almost to the boil in a small saucepan and whisk in chocolate until almost smooth. Strain mixture through a fine sieve, pushing down on solids; discard solids. Cover and refrigerate for 30 minutes, stirring occasionally, or until ganache is of a spreadable consistency.
  • 2
    Increase oven to 220°C.
  • 3
    Pour condensed milk into a 2-litre (8-cup) ceramic ovenproof dish. Cover dish with foil and crush excess foil upwards. Place ceramic dish in a larger baking dish and add enough boiling water to come halfway up side of the ceramic dish. Bake for 1 hour.
  • 4
    Stir mixture then cover and bake a further 30 minutes or until a golden caramel colour, adding extra boiling water to baking dish as needed to maintain water level during baking. Whisk caramel until smooth. Cover; cool to room temperature.
  • 5
    Reduce oven to 160°C. Grease a deep 20cm (8-inch) round cake pan; line base and side with baking paper.
  • 6
    In a medium saucepan, stir butter, sugar and salt over low heat, without boiling, until smooth. Add caramel and schnapps; whisk until smooth. Transfer mixture to a large bowl and cool for 15 minutes. Whisk in sifted flours, then eggs. Pour into pan.
  • 7
    Bake cake for 1 hour. Cover pan loosely with foil and bake another 1 hour or until a skewer inserted into the centre comes out clean. Stand cake in pan for 15 minutes before turning, top-side up, onto a wire rack to cool.
  • 8
    Place cake on a plate; spread top with ganache.


The caramel and caramelised white chocolate ganache can be made a day ahead; store in an airtight+ container in the fridge. Bring to room temperature before assembling cake.

More From Women's Weekly Food